Roast Saddle of Rabbit with Shoulder and Leg Cottage Pie from Today's special: A new take on bistro

Ingredients

• Potato Purée, to serve
• Sprig of rosemary
• 1 bay leaf
• 1 tablespoon chopped parsley
• 1 tablespoon chopped tarragon
• 300 ml white wine
• 100 ml white wine vinegar
• 6 tomatoes, blanched, skinned and chopped
• 1 1/4 litres chicken stock
• 1 celery stalk, diced
• 1 large carrot, diced
• 4 garlic cloves, peeled and split in half
• 1 onion, diced
• Salt
• freshly ground black pepper
• 2 large pieces of pigs’ caul
• Knob of butter
• Splash of olive oil
• 1 large tame rabbit (or 2 fat wild rabbits), including the liver and kidneys